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In the newly updated, revised, and retitled The Encyclopedia of American Food and Drink, author John F. Mariani greatly expands upon his 1983 classic. Previously titled The Dictionary of American Food and Drink, this ground-breaking volume was immediately embraced as an authority on the American culinary scene. It was named Best Reference Book of the Year by Library Journal.

A food-lover's resource containing more than 2,000 terms and descriptions that help to detail American gastronomy's 300-plus-year history, more than 500 recipes, and a wealth of culinary lore and anecdotes. This single-volume reference is, according to The New York Times, "Filled with information to intrigue and inform the scholar, the trivia buff, and the cook."

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Library Journal Review

This edition of the wide-ranging reference ( LJ 10/15/83) contains 400 new entries as well as many revisions. A comparison of the two volumes reveals just how much American cookery has changed over the last ten years, with many more ingredients available (achiote, Chinese cabbage, and carambola are among the new entries, and the description of chile peppers, for example, is greatly expanded) and a much greater emphasis on ethnic and authentic native cuisines (as evidenced by such entries as adobe bread, Amish preaching soup, calzone, and even sausage, which was overlooked in the first edition). There are still a few inaccuracies (a spring roll is hardly just a ``Chinese-American appetizer''; spring rolls are found in many Asian/Southeast Asian cuisines, from Vietnamese to Indonesian), but this remains a valuable and unique reference. And, with entries on such diverse topics as airline food, lunch counters, and candy bars, it's fun to read, too. An essential purchase.-- Judith Sutton, Sutton's Place Cuisine, New York (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.